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Mexican Quinoa Salad with Avocado

Ingredients:

  • 4 cups quinoa cooked

  • 1 cup corn drained

  • 1 cup black beans rinsed and drained

  • 16 oz. cherry tomatoes cut in half

  • ¼ cup red onion finely diced

  • 1 large avocado diced

Cilantro Lime Dressing:

  • ¼ cup olive oil

  • ½ cup cilantro divided

  • 3 tablespoons lime juice fresh

  • 2 tablespoons honey or agave nectar

  • 1 teaspoon salt

  • 1 teaspoon cumin

  • ½ teaspoon black pepper

  • ½ teaspoon paprika

Directions:

  1. Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.

  2. In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.

  3. Mix in corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.

  4. Top salad with diced avocado and remaining cilantro before serving. Enjoy! Makes 6. serving size 1.


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